Poblano
Cheese Enchiladas
(serves
4)
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Broil: |
| 3 |
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fresh green poblano chiles |
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turning them until they are blackened
on all sides. Place them in a plastic bag and let them sit for 10
minutes to cool. Rinse them under cold water, removing the stems
and seeds. |
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Slice the chiles into strips and mix them
into: |
| 1/2 |
lb |
queso fresco, crumbled |
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Place 2 tablespoons of filling on a corn
tortilla and roll it up fairly tightly. Place rolled enchiladas into
an oiled casserole dish. Spread about a cup of Roasted
Tomatillo Salsa over them, sprinkle a little extra cheese over
the top, cover with tinfoil, and bake at 350 for 30-45 minutes. |
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Serve with a dollop of sour cream and/or
Guacamole. |
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Notes &
Variations:
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See notes on preparing
enchiladas.
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This dish is excellent with queso fresco (fresh
Mexican cheese) or ranchero (Mexican farmer's cheese). A combination
of monterey jack and cheddar works as a substitute, but the Mexican cheeses
are much better if you can find them.
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Save the poblano seeds, toast them, and grind
them together with peppercorns. This makes an excellent spice mixture,
and you can add some of it to the cheese filling.
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Add some sauteed onions and/or garlic to the
filling. Try adding a few tablespoons of minced cilantro.
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You can make a quick sauce by adding minced
garlic and cilantro to a can of cooked tomatillos.
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